Overview
The Adelphi Hotel's culinary offering, Om Nom, has switched gears this year. Shaking off its former identity as a dedicated dessert bar and reemerging as a wine and cocktail destination, the venue has reopened the doors following an extended pandemic-forced hiatus. It now boasts a new Head Chef in John Law (Entrecôte) and a broadened food offering championing local produce.
Open Friday and Saturday nights, the reimagined Om Nom is a primo spot for snack-matched drinking sessions, especially if you're in the mood for some Victorian wine, and grazing boards loaded with the likes of Milawa Blue and free-range mortadella from Ballarat's Mr Cannubi. Small bites might include options like the chicken liver parfait ($16), cheese croquettes ($16) or a beef tartare ($16) while toasties feature fillings such as Six Farm triple cream brie with Quattro Stelle nduja ($25).
Every Friday, Sydney rock oysters are going for just $2 a pop, from 4–7pm or until sold out. Signature cocktail favourites like the Salted Caramel Cracking Espresso and the Make The Call (served in a tiny red telephone booth) will return to star alongside a handful of new creations.
Om Nom's Salted Caramel Cracking Espresso
Of course, Om Nom hasn't surrendered the sweet stuff entirely — you'll now find a rotating offering of one fruit and one chocolate dessert dish on the regular menu. The renowned weekend high teas have also returned, hosted across two daytime sittings every Saturday and Sunday (12pm and 2.30pm).